Gefilte Fish: the easy, tasty recipe for a traditional Jewish appetizer

Gefilte fish is a traditional Ashkenazi Jewish dish that's often served as a side or appetizer during Passover. These delicious fish balls have a mild flavor, with a similar texture to a dumpling or matzo ball. Folks typically enjoy them with a side of horseradish for extra flavor.

This tasty dish is made by combining the ground fish, vegetables, and spices with egg and matzo meal, shaping them into balls or loaves, then gently poaching them in homemade stock, then chilled and served cold. They're an essential part of any Passover seder.

Gefilte fish is easy to make from scratch, and homemade versions are far tastier than anything you'd get out of a jar. If you're looking for the best gefilte fish recipe for your Passover celebration, read on!

How to Choose the Best Fish for Gefilte Fish

White fish is the best option for making gefilte fish. Carp, whitefish, and pike are all classic choices. Freshwater fish is better for gefilte fish; saltwater fish isn't ideal.

Whatever you go with, make sure the fish is completely deboned and cleaned. The fish itself should be fresh, with a firm body and bright, clear eyes. If the eyes are cloudy, it means the fish isn't as fresh and you shouldn't buy it.

How to Make Gefilte Fish

As we mentioned earlier, it's super simple to make gefilte fish at home. We'll break it down step-by-step so you can make the perfect gefilte fish, even if you've never tried a recipe out before.

Making the Fish Balls

Start by frying one of the onions in half the oil. Once they start to brown, take them out of your skillet and set them aside. Grind your fish in a food processor, then pop it in a bowl. Blitz the carrots, parsnips, second onion, garlic, and parsley in the food processor. Place the veggies in a second bowl.

Put the fried onions, matzo meal, veggies, eggs, sugar, salt, pepper, and paprika into the bowl with the fish. Add just enough of the leftover oil to bind everything together. Mix until completely combined, then cover the fish mixture and refrigerate for 1 to 2 hours. Take it out and shape the fish mixture into balls.

Making the Fish Stock

Next up, it's time to make the poaching broth. Put the carrots, onions, garlic, sugar, paprika, salt, white pepper, and 4 cups of water into a large pot. Allow it to boil, then lower it to a simmer.

Cooking the Gefilte Fish

Put the fish balls into the broth and simmer them at low heat for 1 hour, adding more water if needed. After an hour, taste the broth and add in any extra seasonings you may like. Cook the fish balls for 30 minutes more.

Spray a large skillet with cooking spray. Using a slotted spoon, place the fish balls into the pan. Let them cool, then pop them in the fridge. Serve your gefilte fish cold with horseradish, and enjoy!

Tips for Making Gefilte Fish

Make sure the fish is completely deboned before grinding it.

You may need more than one pan to hold the gefilte fish. Use as many as you need to allow them to cool at the same time.

Serve your gefilte fish cold with horseradish sauce and carrots.

How to Store Gefilte Fish

Gefilte fish will last for 3 to 5 days when stored in an airtight container in the fridge. For long-term storage, you can freeze gefilte fish. When ready to eat again, boil the fish balls, then let them cool completely, and refrigerate before serving.

Instructions

Fry one of the onions in 2 tablespoons of oil until lightly browned. Remove and set aside.

Place the fish in a food processor and pulse until ground. Place in a large bowl.

Place the carrots, parsnips, remaining onion, garlic, and parsley in the food processor. Grind, then place in a second bowl.

Place the fried onions and matzo meal in the bowl with the fish.

Add the vegetables, followed by the eggs, sugar, salt, pepper, and paprika. Add in enough oil to bind the ingredients.

Mix until completely combined, then cover and place in the fridge for up to 2 hours.

Shape the fish mixture into balls.

For the broth, place carrots, onions, garlic, sugar, paprika, salt, white pepper, and 4 cups of water into a large soup pot.

Allow the mixture to come to a boil then reduce to a simmer.

Put the fish balls into the broth. Simmer on low for 1 hour, adding more water if needed.

Taste to adjust seasonings, then cook for 30 minutes more.

Spray a large skillet with cooking spray. Using a slotted spoon, place the fish balls into the pan.

Let the fish cool to room temperature, then place in the fridge. Garnish with a piece of carrot and serve chilled.

Notes

You can shape your gefilte fish into balls, patties, or oval shapes.